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Taboulé – Lebanese parsley salad


Lebanese parsley salad
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 Servings


  • 1 very large bunch of parsley
  • 3 Tomatoes
  • 1 Onion
  • 1 Lemon
  • 3 Branches of mint (leaves only)
  • 50 g Fine bulgur
  • 1/2 tsp Cinnamon
  • A whole lot of olive oil
  • Salt & pepper


  • Finely chop the parsley and mint.
  • Chop the onion very finely. An extra advice: add salt, pepper and cinnamon when you chop the onion and chop the spices with it. The result is an onion-spice mixture.
  • Finely dice the tomatoes and add to the mint and parsley together with the onions.
  • To cook the bulgur, pour warm water over it and let it stand briefly. Make sure it doesn't get too soft. The bulgur may be a little "Al Dente". Drain the remaining water and then add the bulgur to the parsley.
  • Squeeze the lemon.
  • At the end add lemon juice and olive oil and mix all ingredients together. - Some lemons give more juice than others. Therefore I would add only half of the lemon juice first and maybe more later. And: don't save on olive oil. Then try if you like the ratio between acidity and salt.
  • Serve Taboulé with lettuce leaves.
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